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Grain Free Berry Scones made with Almond Flour

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These scones are a fantastic way to use garden-fresh berries. Other flavors, especially herbs, can be used straight from the garden as well. The fruit can be varied, but make sure it’s soft, grate or finely chop hard fruit like apple before stirring in or the finished scone will fall apart. We like to limit the amount of almond flour baked goods that we eat to 1-2 a week, and these scones make the cut quite often!

Almond flour, though GAPS legal and more nutrient dense than white flour, can too often displace the healthy fats, meats, fish, vegetables, and broth that are needed for healing on GAPS. A nice compromise is to have each family member drink a cup of hot or cold broth before eating their baked good.

About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

These look so delectable Cara! I’ll adjust to veganize it for me. Do you think fresh strawberries will hold too much moisture and make the scones soggy? I’ve not used almond flour by itself yet. I felt it might be too heavy (and I have a funky oven).

For the person asking about dried berries.. Just Tomatoes makes a wide variety of freeze dried fruits and veggies.. which helps them keep their flavor and nutrients better than dehydrated ones.. http://www.justtomatoes.com/jtstore/pc/home.asp

Hi! Just starting gaps..and need some treats for my little guy. My question is if I use frozen strawberries, should i thaw them first before mixing them with the other ingredients? Thanks for all your recipes!

I made these this morning for breakfast and they were amazing!! We’ve been on the GAPS diet for about 5 weeks. We bought your ebook, and did the 30 day challenge. Thanks for all the work you’ve done, and shared to help others along with healing. Your website is a valuable resource to me!!!

Our family has a tradition of having homemade cinnamon rolls for breakfast on birthday days in my family. I’ve gone gluten free in the past couple months, so they were out for my birthday back in July. My hubby’s birthday is today, and I didn’t want to miss out on the fun of a yummy, sweet breakfast treat, so I made these for me and cinnamon rolls for everyone else. These were fantastic! Just what my sweet tooth needed. Thanks so much!!

I made these today with blackberries and they were delicious. The only change I made was to double the berries, for added flavor. They taste especially good eaten warm, with coconut oil spread in the middle. Yum!

Hi! I made these yesterday and they were delicious, but once all ingredients were in, the dough became a bit crumbly and difficult to shape into triangles, so I will add in some water next time. Also, make sure the scones are completely cool on the baking sheet before removing them! Thanks for sharing this recipe!

I made these today with frozen local organic blueberries. I wanted a little extra punch, so I grated in the zest from half a lemon and a little bit of frozen ginger. They were a big hit with my GAPSters, and even my non-GAPS mother ate every last morsel from her plate. Thank you for the recipe!!

The first time I made these I didn’t have enough almond flour so I substituted 1/2 cup coconut flour. They turned out fantastic and my son loved them. The second time I followed the recipe exactly and they did not turn out at all, flat, under cooked. Had to throw them out. We are at high altitude which does make a difference in regular baking. If they don’t turn out for you try substituting 1/2 cup coconut flour so it is 2 C almond, 1/2 C coconut. Then they are super yummy, my son’s favorite snack, breakfast, and dessert.

I made these and they were AWESOME!!! This is the first almond flour baked good that really was just like it’s non paleo version. Thank you so much! Quick question, if I wanted to do the savory version using rosemary or other herbs, about how much would you add? (I’d probably be using dry herbs realistically.) I’m not a baker so I just have no idea. Thanks again!

I just pulled my first batch out of the oven and they look nothing like this photo. They are flat, spread out and very dense. Has anyone else had this outcome? They taste ok, but they don’t look anything like this photo.

In the oven now. I only had 1 cup of almond flour so I halved and added 1/4 cup tapioca flour to make up the balance as well as a pinch of baking powder. This adjustment suits our family but as always, your mileage may vary :)

I just made these and they were delicious I changed the flour ratio using 1.5 cups almond flour +1/2 cup of Coconut flour + 1/2 cup of Tapioca flour + 1/2 tsp aluminum free baking powder and used re-hydrated cranberries I couldn’t get them into a nice shape as the dough was a bit sticky but they were loved by all

[…] and is more of a traditional recipe where I only substituted the wheat flour for spelt flour. Scones recipe can be found here, mine could have been a bit smaller as they were still a bit gooey on the inside, but with scones I […]

[…] Berry Scones from Health, Home and Happiness ~ So good and simple. In our pre-GAPS days, I sometimes used to do chocolate chips instead of the berries. The dough is a really good base to which you can add a variety of things. (AF) […]

[…] some other time during the week most weeks. Stocking the freezer with coconut flour waffles, grain free scones, and the fridge with lactoferments is helpful when we’re especially busy (see my Grain Free […]

[…] I would buy my Costco membership JUST for access to these awesome frozen vegetables. They make stir fries a snap. I like the cauliflower/broccoli/carrot medley and organic green beans. Frozen berries (choose organic when you can) make their way into smoothies, muffins, and scones regularly. […]